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Farmhouse Frittata

Really, I had no idea what a frittata was until I started writing this blog post. Turns out the word frittata means 'an Italian dish made with fried beaten eggs, resembling a Spanish omelet.'

There are beaten eggs so we are calling it a frittata!

Well, actually, a Farmhouse Frittata because basically, you can use what you have on hand, what you find in the fridge or from the garden.

And the result is a pretty damn good breakfast that kind of looks like you've got your sh*t together.
Incredibly easy but, kind of fancy!

Now, although there is a recipe with a list of ingredients, feel free to mix it up! Instead of Spicy Italian Sausage, use crispy bacon or left over chicken! And if you don't have any spinach, try it with some Swiss Chard, Collards or Kale! If you don't have Feta, you could also use Mozzarella or Cheddar.

What there isn't in this recipe is salt, because the sausage or bacon kind of does all the salting you need! But I do recommend beating your eggs with water, and not milk, because the result is fluffier!

Method:

Preheat oven to 350F.
Melt butter in medium heat in a 10' cast iron pan.
Mince and sauté the clove of garlic for a quick minute.
Add, cook and dice up your Spicy Italian Sausage.
Once sausage is cooked throughly, add the spinach and cook until wilted.
Remove pan from heat and distribute the sausage and spinach evenly throughout the pan.
In a separate bowl, beat eggs, water, and black pepper.
Gently and evenly, pour beaten egg mixture into the cast iron pan over the sausage and spinach.
Crumble and sprinkle Feta Cheese over the pan.
Bake for 20 minutes or until the centre of the frittata is firm or no longer jiggles.
Let sit for 5 minutes before serving!

If you don't have a cast iron pan, I am so sorry you haven't been blessed with the awesomeness of cooking in cast iron! You can just transfer this dish into a pie baking dish or a 9x13 pan!